Recipe CookBook

Gool Guppay

Ingredients:

1.White flour........................1 cup

2.Fine semolina (suji)............1 cup

For Khata Pani:

1.Red chili powder (optional)......12 tsps

2.Fresh mint leaves..................1/2 bunch

3.Fresh coriander......................1 bunch

4./var/www/hin (zeera).......................1 heaped tsp

5.Salt......................................to taste

6.Black salt (kala namak)..........1 tsp

7.Water...................................2-3 glasses

8.Green chilies..........................2-3

9.Fresh or dry (sonth) ginger......1/2" piece

10.Tamarind (remove seeds).....4 oz

Stuffing:

1.Peas....................................1 cup

2.Medium potatoes...................2-3

3.Plain yogurt..........................2 cups

Method:

1. Mix the white flour and sujji and kneed into a hard dough.

2.Cover the dough with a wet cloth and keep aside for at least two hours.

3.Divide the dough into four pieces.

4.With a rolling pin flatten each piece into a very thin sheet and cut into 2 inches circles with a cookie cutter.

5. Heat the oil in a deep frying pan.

6.Deep fry each circle until it is puffed and golden in color.

7.Blend all the ingredients for the dip together in a blender for few seconds and strain.Reserve the liquid.

8.Boil the peas and potatoes.

9.Cut the potatoes into small dices.

10.Put the peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes.

11.Serve gool guppay with sweet imli chutney, peas, potatoes and yogurt.